12.16.18

Whole30 Broccoli Casserole

Have you ever had Broccoli Casserole? I know everyone from the South has, but is it a thing that is served all over? I have no clue!

Well, if you haven’t let me tell you a little about Broccoli Casserole. It might sound like a healthy side dish for your meal but let me assure you that the traditional version is far from healthy! Good, yes! Healthy? Not a chance. It’s typically filled with cheese, a can of cream of mushroom soup, smothered in butter, and topped with crunched up ritz crackers. It’s freaking good. 

I’ve taken the old southern classic and given it a little Whole30 Makeover. Well, I shouldn’t say “little makeover” it’s quite a transformation to be honest. hah! Although it will never taste like your Grandma’s Broccoli Casserole, it’s really darn tasty for a dairy-free, gluten-free, grain-free version! You’ll have to try it for yourself and see!

Whole30 Broccoli Casserole
Serves 6
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Total Time
1 hr
Total Time
1 hr
For the Broccoli
  1. 6 cups broccoli, cut into small florets and loosely chopped
  2. 1/2 cup yellow onion, finely diced (about 1/4 onion)
  3. 1 cup homemade mayo or primal kitchen mayo
  4. 2 eggs, whisked
  5. 1.5 tablespoons nutritional yeast
  6. 2/3 cup pecans, loosely chopped
For the Sauce
  1. 2 tablespoons butter or ghee
  2. 2 tablespoons arrowroot flour
  3. 1/2 teaspoon paprika
  4. 1/4 teaspoon cayenne
  5. 1/2 teaspoon garlic powder
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon black pepper
  8. 1.5 cups bella bella mushrooms, diced small (approx. 5 baby bella mushrooms)
  9. 1 cup vegetable broth, low sodium
For the Broccoli
  1. Preheat oven to 350 degrees F.
  2. Place broccoli in a steamer basket over simmering water. Cover and steam for 5 minutes.
  3. While the broccoli is steaming, make the sauce.
  4. Once broccoli is steamed, in a large bowl, combine the broccoli, yellow onions, mayo, eggs and nutritional yeast. Pour sauce over the broccoli mixture and stir to coat.
  5. Using 9x11 baking dish, add the broccoli mixture and top with pecans.
  6. Bake for 30 to 40 minutes. Let stand for 15 minutes before serving.
For the Sauce
  1. Melt butter or ghee in a small saucepan over medium heat.
  2. Add arrowroot flour, paprika, cayenne, garlic powder, salt and pepper. Whisk to combine.
  3. Add the mushrooms and vegetable broth and stir to combine.
  4. Reduce heat to medium-low and stir until the sauce thickens, about 1 minute. Once thickened, remove from heat.
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